Thanks, Alpiner1, for the recipe. I have copied and pasted it. It is similar to one I use that was a blue ribbon winner at the L.A. County Fair some years ago. If you would like to see it prepared, here is the link on U-Tube: http://www.youtube.com/watch?v=RzCZD4vI ... ed&search=
I got the recipe from a cooking class I took from the lady in the U-Tube v-ideo. She teaches classes in LaCanada and has videos with recipes available. Her name is Penny and she is an excellent baker and a tremendous lady.
Here are the ingredients:
3-3/4 cups unbleached all-purpose flour (or 2 1/2 heaping cups)
(For sweeter crust, mix in 4 Tbsp. Baker's Sugar with the flour.)
1/2 tsp salt
7/8 cup oil such as peanut, safflower, sunflower or com oil. If using peanut oil, be sure to let people know about it because some folks have an allergy to peanuts and nut products.
Don't use roasted peanut oil or canola oil as the canola tends to make the crust tough.
3/4 cup half & half or whole milk
Use about 1/4 cup heavy cream for glazing the top dough...brush on prior to baking.
This recipe makes a top and bottom crust for a 9-10 inch deep pie dish.
Be sure to prepare fillings before making the pie dough. Fill crusts immediately and bake per particular recipe instructions.